I’ve been feeling a bit worn out lately. The heat is like a giant octopus sucking the creativity out of me through its tentacles.

That’s how octopi work, right? They feed off the life-energy of fellow sea creatures by wrapping said sea creatures in tentacle hugs, squirting ink all over them, then stealing their auras with a great big tinkling swooshing sound? And then kelp have tea parties and algae sing the Playschool song and the sand turns purple and finally, finally, I get to have a proper night’s sleep?

Yes, I’m almost positive that’s how the world functions.

Ahem.

Okay, okay, I might not know a single thing about marine biology, but I do know this:

You need to make these no-bake [almost raw] vegan cookie dough truffles.

You need to make these no-bake [almost raw] vegan cookie dough truffles because they’re ridonkulously easy to make, and because the payoff is about forty-seven thousand and three times better than the effort expended to make them.

They’re that good. Like my raw vegan brownies, I have no idea how the magic works, but somehow the ingredients combine to form delicious goodness that tastes almost exactly like I remember the cookie dough bits in Ben & Jerry’s ice cream tasting.

If you don’t believe me, ask my mother. She’s very honest about my creations (we both still shudder at the memory of a Grand Marnier tofu chocolate pudding I made when I was 14), and she seconded my assertion that these truffles replicate cookie dough. It’s something about the vanilla, the nuts, the agave, and the chocolate that together create a buttery sweet cookie bite of heaven.

Here are three other reasons why I love these truffles.

1. I used the Lindt 99% chocolate that my darling friend L.LawyerLady gave me months ago, and while this chocolate is rather unpleasant eaten alone, its assertive bitterness and vague saltiness works wonders amid the nutty and sweet flavours of the cookie dough dough. Dough. Dough dough.

2. You can roll the truffles into large balls and savour a pair of them as a snack (I can hear you giggling, Amber), or you can roll them into little balls and eat seven in one night. (No prizes for guessing which way I went. A hint: more is more.)

3. The truffles are stored in the freezer, so they’re pretty much manna from heaven when it’s so hot you can’t think straight.

2. Add agave and vanilla and process until the mixture comes together. Tip in the chopped chocolate.

3. Pulse in chocolate a few times until it’s mixed through. Roll into balls, then pop/store in the freezer to firm up. Revel in your amazing powers of tasty treat creation. Go ahead. Be like the octopus. (What?)

Um, I think I might actually be allowed to eat these on my stupid diet thingy!!! Will have to double check if agave is allowed though. Oh to have a photographic memory (I couldn’t remember the word “photographic” just then, and was saying “camera memory”? No.. that sounds wrong… hmmm)

If only I could send some of these to you! If you can’t have agave, you could easily swap it for something like maple syrup, or honey, or rice syrup, or anything you are allowed to have! Most importantly, though, when does this stupid diet thingy end?!

Thanks Lorraine! 🙂 Ooh, have you been off travelling again? It’s hard to keep track of you when you seem to be cooking something magnificent in your kitchen one day and then overseas in Canada/Vienna/etc the next! 😛

😀 Brilliant, you and I should clearly become zoologists! Ohhhh, pistachios would be magnificent! Once I’ve depleted my stash of macadamias/almonds/sunflower seeds/cashews/pepitas, I’ll have to get some pistachios 🙂

Love these. I don’t know if I’m the anonymous blogger you adapted from, but my recipe is very similar, except I coated mine in chocolate (and I adapted the recipe from someone else, so obviously these are very popular!). I could eat these all day. . . oh, wait–I have. 😉

Hi Ricki! While your recipe is definitely similar to the one I used (as is Vegan Epicurean’s), and I popped by your blog while frantically google-searching for what I used, it’s not quite the same one! I do love your choc-coated version though, and shall have to try it absolutely soon 🙂 And yep, eating them all day is required after making these, I think!

Thanks for stopping by my blog to let me know. 🙂 The version I used was originally created by Averie at Love Veggies and Yoga, but then V.Epicurean tweaked it, and I tweaked hers. . . this blog-recipe development does sometimes seem like a version of the game “broken telephone” (except of course our outcome is edible). 😉

And our version of broken telephone is far, far more fun 🙂 I guess somewhere along the way someone made a version of your, Averie’s, or Vegan Epicurean’s version, and I made a version of that! I’m really surprised I can’t find the one I’m looking for though, as I’ve ever tried googling the specific ingredients (and amounts)… one day I’ll find it! 😛

Thanks Margaret 🙂 I thought I’d make you wait longer too, but then I couldn’t help myself. Quinoa flakes are a brilliant idea! I went through a phase of having those every morning for breakfast, then completely forgot about them…

raw recipes seem just right for the heat! our heat has passed – never seems to last long this summer – might try this if I can get over my raw brownies failure – but I bet they wont be as good as the nutella fudge – I think I could live on it!!!

these look awesome!! ahhh how ive missed your blog 🙂 no bake is a winner during a hot summer. love the use of the 99% cocoa lindt too – i have a couple of blocks left unused in my cupboard (one bite & i couldnt handle the rest).
Heidi xo

These are almost enough to bring me over to the dark side of no bake cooking, they sound pretty yummy & I’m pretty sure that’s how marine life & angry petty minded octopi work, maybe minus the tea party, but hey….. don’t want to split hairs here 😉

I just found your bloggity blog from Gena’s and can I just say you are HILARIOUS and these look delicious, slash I am an oatbran, almond, and cashew fiend so these are perf perf? Giiirl, I can’t wait to keep reading! xoxox

How prescient you are, my friend – I’ve written a recipe for chocolate chip cookie dough truffles (chocolate-coated 😉 ) for my cookbook! And you are so right about the “magic” of raw cookie dough, like raw brownies – how DO they do their uncanny taste-mimicking?

Maybe, Amber, it’s not the magic of the recipe, it’s the magic of the recipe-makers? 😉 Can’t wait to see your choc-coated version! Would I be right in guessing your recipe will allow me to use my coconut butter too?

Actually, no coconut butter (or oil) in there, although you COULD use coconut oil instead of cacao butter in the coating; they’d just need to stay frozen, most likely 🙂 Which would actually be quite refreshing in the summer!

[…] keen-eyed amongst you have probably realised that these are almost exactly the same as the raw vegan cookie dough truffles I posted a few months ago. I probably didn’t really need to post this version of the recipe in […]

[…] the core Anzac biscuit flavours of oats, coconut, and golden syrup, and then played around with my no-bake vegan chocolate chip cookie dough truffle recipe until I had something that shimmered like an Anzac biscuit but had more depth, more richness, and […]

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About

Hannah. Writer, editor, firm believer in socks, gin, laughter, buttered toast, cheesecake, and semicolons. Currently back in Canberra after two years living in Canada; heart tingling to see what happens next.